Zarajos are typical and traditional appetisers from Cuenca elaborated from marinated ovine intestines rolled up into two vine leaves.


Madejas are very traditional appetisers from the region of Aragon. They are made using ovine offal or giblets and tied up in the shape of a roll.


The embuchado is a typical cold cut from La Rioja elaborated from well cleansed ovine offal or giblets. They are usually served with red peppers.

Blood and guts

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